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Hello again! Remember us? I know it has been far too long since we’ve posted. For good reason; between a new baby, wedding season, and Seattle’s short BBQ season, there has been much to do for us Maris girls. In the midst of this chaos, I thought I’d share a recipe that I’m trying out this Sunday at our annual summer birthday bash. I just discovered this blog. Ooh la la. I think I’ve struck gold on this one.

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Food is like fashion: It comes and goes with time. There are trends that flash then fizzle, and then there are the little black dresses that withstand the passage of time and are considered classic. Figs with goat cheese and prosciutto are in the little black dress category.

The key to timeless food combinations lies in the origin of the ingredients. Figs, goat cheese and prosciutto (or dried, salted meat) are locally grown and produced products hailing from the hills of the Mediterranean, North Africa and the Middle East where the cuisines naturally reflect locally grown and raised food. No fancy accoutrements needed; this is the stuff of slow food. Whether you call it timeless, more-ish, umami, or simply satisfying, the common denominator is it strikes a primal chord in all of us, bringing us back for more.

This recipe showcases the ancient fig, one of the first plants cultivated by humans. Figs are high in calcium, fiber, potassium and…